Sweets and Snacks to Celebrate

10/26/2015 05:21AM
● By Family Features

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Dazzle guests this holiday season with delicious dishes that only taste like you spent hours in the kitchen. These recipes, created in partnership with lifestyle and cooking expert Sandra Lee, show how using high-quality, like scratch ingredients such as Bob Evans’ refrigerated side dishes lets you create perfectly prepared holiday recipes in minutes.

Find more recipes ideal for sharing and gifting this holiday season through Farm Fresh Ideas, an online club featuring recipes and tips, at www.bobevans.com/recipes.

Sweet Potato Cookies

Ingredients

3/4 cup vegetable shortening

3/4 cup brown sugar

1 large egg

1 cup Bob Evans Mashed Sweet Potatoes

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon kosher salt

1 teaspoon pumpkin pie spice

1 cup unsalted butter

3 cups powdered sugar

1/2 teaspoon maple extract

Chopped honey roasted pecans, optional

Mini marshmallows, optional

Preparation

Heat oven to 350°F.

In large bowl using hand mixer or paddle attachment, cream together shortening and brown sugar. Add egg and sweet potato and mix until combined.

In small bowl combine flour, baking soda, salt and pumpkin pie spice. With mixer on low speed, slowly add flour mixture until well mixed. Use a small cookie scoop and drop rounds onto greased baking sheets.

Preparation

Spread approximately 1 teaspoon mashed potato mixture in each jalapeno half; level off with butter knife or spatula. Be sure not to heap potato mixture or it will spill out of peppers. Wrap each jalapeno with bacon; use 3 half slices for large jalapenos or 2 halves for smaller sizes. Be sure bacon is wrapped to seal in mashed potato mixture tightly.

In small mixing bowl, combine brown sugar and cayenne pepper. Generously sprinkle bacon with brown sugar and pat gently to make it stick to bacon.

Line cookie sheet with parchment paper and place wrapped peppers on sheet. Bake until bacon reaches desired crispiness, about 25-35 minutes.

Preparation

Meanwhile, place tortilla chips in bowl of food processor and pulse to fine crumbs, or place chips in large resealable bag and smash using a rolling pin. Pour crumbs into shallow bowl.

Beat eggs and pour into another shallow bowl.

Pour flour into shallow bowl; set aside.

Heat oil in fryer or Dutch oven to 350°F.

Remove mashed potato scoops from refrigerator and roll into balls. Roll each ball in flour, tapping off excess.

Once all potatoes are coated in flour, dip each into egg, allowing excess to drip off, then into the tortilla chips, making sure to coat evenly with crumbs. Set on clean baking sheet. Discard excess flour, egg and tortilla chips.

Fry small batches of poppers until golden brown, 30-40 seconds. Remove from fryer and place on paper towel to drain excess oil. Serve hot with sour cream, if desired. Poppers can be reheated in 350 F oven for 6-8 minutes.